Yield: 1 sandwich
Walnut bread, sliced 3/4-in. thick – 2 slices
Fig jam – 1 Tbsp.
Prosciutto, thinly sliced – 4 to 5 slices
Watercress, stems removed – as needed
Mascarpone-Gorgonzola spread (recipe follows) – 1 1/2 Tbsp.
Spread 1 slice walnut bread with jam; top with prosciutto and watercress. Spread other slice with cheese mixture. Put slices together and serve.
Mix equal parts softened mascarpone and Gorgonzola cheese.